Miso Matzo Ball Soup
Ingredients
SCALLION MATZO BALLS
- 2 extra-large eggs
- 1 tbsp canola oil
- 1 tbsp toasted sesame oil
- 1/2 cup matzo meal
- 2 scallions (green parts only), chopped
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
SOUP
- 3 strips kombu, each about 5 inches long
- 1/3 cup white (shiro) miso paste
- Toasted nori seaweed, for serving
Instructions
SCALLION MATZO BALLS
- In a small bowl, whisk together the eggs, canola oil and sesame oil until well combined. Add the matzo meal, scallions, baking powder, salt and pepper and stir with a spoon to combine. Refrigerate for 20 minutes.
SOUP
- Into a 6-quart pot, pour 8 cups of cold water and the kombu and bring to a gentle simmer over medium heat. Remove and discard the kombu. In a small bowl, place the miso, add a few ladles of the hot kombu broth, and whisk until the miso is dissolved. Pour the miso mixture back into the pot, stirring to incorporate.
- Bring the miso broth to a simmer over medium heat. With wet hands, roll the matzo ball mixture into tablespoon-size balls and carefully add them to the soup. Gently simmer, uncovered, until the matzo balls are fluffy, turning the matzo balls over halfway through cooking, 18 to 20 minutes.
- Ladle the soup into bowls and serve with toasted nori.
Notes
Kombu is an edible dried seaweed that can be found in health food stores or Asian grocers. It has lots of natural umami and adds a salty-savory quality to soups and stews. Eden is a popular kosher brand.
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